No one is sure of the origins of the olive plantations in Catalonia. Research carried out indicates that the Phoenicians around 1050 BC brought this crop to the Iberian Peninsula. Despite this fact, it seems the olive tree already existed in its wild form during the Copper and Bronze Ages. Remains found in the settlement of Can Tintorer near Barcelona have proved this. The Greeks propagated the use of olive oil throughout the Mediterranean coastline and introduced it into Catalonia from 600 BC onwards as a bartering tool. The Iberians added it to their other crops which also meant it spread quickly throughout the country.

Later on, Rome increased the amount of land dedicated to this crop, especially after the Second century BC, a time when we can start talking about an industrial level of production. Remains of installations relating to the production and storage of olive oil have been discovered in the rural villas surrounding the city of Tarraco (present day Tarragona). There have been similar discoveries of amphora and DÒLIES (jars) for transporting and storing the oil as well as lamps for lighting. Two topographical names confirm this link: Oleastrum, in reference to a villa and Oleum flumen, relating to a river. The Romans perfected pressing techniques, designed better vats and improved the transportation of olive oil, all fundamental precursors to the procedures used up until very recently.

We don’t know however the extent of the Moorish influence on the production of olive oil. We do know that they continued to use the techniques learnt from the Romans, and in some cases, they improved them. They also used their knowledge of ceramics to perfect the jars used for storing oil, which are very similar to those used over the centuries.

10 Reasons for eating Extra Virgin Olive Oil

It is the only oil which is obtained by purely mechanical methods.

It is in effect natural olive juice.

It is the most vitamin-rich of all the oils (vitamins E,A and D)
and the only one with poly-phenols, highly effective natural anti-oxidants.

It is the healthiest of all the oils and also the easiest to digest.

It is a nutritious product. Despite its calories, some recent studies
have started to suggest that it does not lead to weight gain.

It is beneficial to bone growth, brain development and the
nervous system as it contains oleic acid.

It is perfect for circulatory and cardiovascular diseases and it
also reduces cholesterol.

It is good for the skin thanks to its high content of vitamin E.

It is better for frying as it can reach temperatures of more than 180ºC

It is also cheaper as it can be used more than once.

It gives the best taste to sauces, salads, stews and is the
only one which does not leave a greasy aftertaste after eating.